Tondo tondo is usually served with sinigang. It also makes an interesting cocktail dish and a substitute for street foods like inihaw na paa ng manok (adidas), chicken blood (betamax), isaw and pork ears.
1/2 kilo chicken thighs, deboned
1/4 kilo chicken liver
1/4 kilo chicken gizzards
1/2 kilo lean pork
1/2 cup soy sauce
1/2 cup kalamansi juice
2 tablespoons Worcestershire sauce
1 small head garlic, crushed
1 teaspoon freshly ground pepper
How to cook tondo tondo:
- Cut the chicken, liver, gizzards and pork into uniform cubes about 3/4 inch.
- Put in a bowl and add marinade. Stand a few hours or overnight.
- Skewer alternately into short barbecue sticks 4-5 inches long.
- Grill over live coals or broil in the oven.